Cheese plate - decoration according to the rules

A refined meal is a beautifully served cheese plate. Making it requires knowledge of some elementary rules.

It is not just a combination of different types of cheese,cut into pieces and beautifully laid out on a special board or a large, also special, dish. Cheeses are spread out clockwise: from the most tender to the most daring in the sense of taste and aroma. Cheese cut is often not simply decorated, and not even simply supplemented with various fruits, nuts, greens, crispbread and crackers. Figs or pieces of pears, grapes, apples or strawberries play their part in the play "Cheese plate". Registration is often "talking". Walnuts or almonds, cilantro leaves or a sprig of peppermint will definitely indicate the gourmet, where his favorite piece of cheese lies.

With what cheese is eaten

Even with sweets, yes! Moreover, the brighter, sharper the taste of cheese, the more it suits jams and jams. In France, cheese is served for dessert! But also a cheese board or a plate of cheese can quite show independence and become a separate plush dish, for example, to beer. And to blame! It seems that God himself created cheese for this purpose.

Cheese and wine

The main rule: experiment! Tastes are different for everyone, and everyone should find their almost divine combination of these wonderful products. But in order not to make mistakes, here are some general rules that dictate a cheese plate. The decoration clearly shows that where the "six hours" are, the cheeses are the most tender. They do not really like alcohol, except that the lightest pink or sparkling wines. And in general, to start this game for the first time better with white wines, then for sure the process will be pleasant. Because white wines are often combined with all cheeses, than red ones. Spicy cheeses with rich taste usually dictators - only a bouquet of red wine is a danger not to feel. That is, to strong cheese you need the strongest wine! To sweetish hard varieties, such as "Gouda", "Edam", "Cheddar" is definitely not suitable for any young wine, it seems sour. In this case, merlot wine, Sauvignon, cabernet are good. But to the cheeses like "Feta", "Mozzarelli", "Ricotta" is very good even young wines. Pressed cheese ("Parmesan", "Emmental" and others) loves the company of fruit red. Moldy "Roquefort", "Gorgonzola" and others adore fortified ones. Camembert and Bree are able to find common ground even in an absolutely unfamiliar society of alcohol. Goat cheeses are well combined with light semi-dry wines, and also with sparkling wines. Many kinds of cheese adore beer. And almost all cheeses like cognac. Remember the main rule - experiment!

Cheese plate - decoration

On a self-respecting cheese platea combination of not less than five different types of cheese. Begins from the most delicate, and ends with the most piquant. That is, from soft to sharp. Soft cheeses are susceptible to the smells of others, so it is desirable to lay them on a plate without touching. For this, gaps or different sorts of cheese are alternated with fruits, nuts, crispbread, crackers, greens. And you need to try the cheeses in a clever way: after a vivid taste you can not take a tender cheese - you will not feel it. Begin to eat from the place where the beginning takes place - that is, "half-past six." And constantly read the information that offers a cheese plate. Making it, as you can see, is almost a ritual.

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